Chocolate Chip Snowball Cookies – These tiny cookies are delicious, tender, and have a rich, buttery flavor with a hint of chocolate. A perfect Christmas cookie recipe for anyone who loves chocolate and cookies!
What are chocolate chip snowballs?
Snowball cookies, also known as Russian tea cakes or Mexican wedding cookies, are tiny, buttery cookies that are rolled in powdered sugar. They are often made with pecans or walnuts and have a crumbly, melt-in-your-mouth texture.
These classic cookies are one of the popular treats during Christmas, but they can be enjoyed any time of year.
There are many variations of snowball cookies, and chocolate chip snowballs are one among them all.
Why you’ll love this recipe:
Delicious and classic treat for the holiday season!
Super easy and fun to make!
A great treat for anyone who loves chocolate and cookies!
They make a great edible gift for any holiday!
Chocolate Chips – Make sure you are using a good quality mini chocolate chips. Do not use the regular size chips.
Unsalted Butter – Skip salt if you are using salted butter.
Plain Flour – Also known as all-purpose flour. I haven’t tried any gluten-free flours yet.
Corn Flour – Also known as corn starch. You can replace it with same quantity of plain flour.
Vanilla – You could also use a good quality almond extract.
You can swap vanilla with almond extract or peppermint extract for a flavor variation.
To make them more chocolatey, add some cocoa powder to the cookie dough.
You could also substitute dark chocolate chips with white chocolate chips.
You can store the unbaked stuffed cookie balls in the refrigerator for 4-5 days. If you want to store them longer, freeze them for about 2 months.
You can store the baked ones in an airtight container at room temperature for up to 3-4 weeks.
These choco chip cookies tastes best when served with a cup of coffee or milk.
They can also be served as a sweet treat at parties.
Can the baked snowballs be frozen?
Absolutely, once the cookies are baked and rolled in powdered sugar, arrange them in an airtight container and separate the layers with parchment papers. You can freeze them for up to 2 months. Let them thaw at room temperature and roll them in some powdered sugar again before serving.
Step by step instructions:
Combine all-purpose flour, corn flour and salt in a small mixing bowl. Keep it aside.
In a mixing bowl, add softened butter and powdered sugar. Mix well until it is smooth and creamy.
Add vanilla to the creamed butter.
Give it a good stir.
Add the flour mixture to the butter and mix everything to make a smooth dough using a spatula.
Finally add the mini chocolate chips.
Gently fold everything.
Wrap the prepared dough with cling film and refrigerate it for an hour or until the dough becomes firm.
Roll the chilled dough into small 1-inch size round balls.
Arrange them on a lined baking tray.
Let them bake in the preheated oven for about 15-18 minutes or until the bottom of cookies is slightly browned at 180 degrees C.
Once they are baked, take them out of the oven and allow them to cool down a bit.
When the baked cookies are still warm, roll them in powdered sugar.
Arrange them on a wire rack and let them cool completely.
Roll them twice in powdered sugar if needed. Serve & enjoy!
Few more Christmas recipes:
- Chocolate Covered Oreos
- Chocolate Peanut Butter Pudding
- Orange Tutti Frutti Cake
- Cherry Almond Cake
- Oreo Bark
- Persimmon Kale Salad
- Chocolate Fruit Custard
- Condensed Milk Cookies
How to make chocolate chip snowballs recipe video below:
Chocolate Chip Snowball Cookies Recipe
- ¾ Cup Plain Flour
- ¼ Cup Corn Flour
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Softened
- ¼ Cup Powdered Sugar for the dough
- 1 Teaspoon Vanilla Extract
- ½ Cup Mini Chocolate Chips
- ¼ Cup Powdered Sugar To coat the baked cookies
- Combine both flour and salt in a small mixing bowl and keep it aside.
- In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Add the flour mixture to the butter mixture, mixing until well combined. Fold in the chocolate chips.
- Wrap the dough with a cling film and chill it in the refrigerator for an hour or until it becomes firm.
- Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
- Roll the chilled dough into 1-inch round balls and arrange them on the lined tray.
- Bake them in the preheated oven for 15-18 minutes or until the bottom of the cookies are slightly browned.
- Take them out of the oven and let them cool down a bit for 3-5 minutes.
- While cookies are still warm, roll them in powdered sugar.
- Transfer them to a wire rack and let them cool completely.
- Roll them twice in powdered sugar if needed. Store in an airtight container.
- If you want, sprinkle the top of the cookies with more powdered sugar before serving.
Nutrition values are estimates only.
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